Autumn is here, and what better way to celebrate the season's bounty than with these delightful pumpkin pie tarts? Forget the fuss of a large pie – these individual treats are just as delicious, easier to manage, and perfect for sharing (or keeping all to yourself!). These pumpkin pie tarts are the epitome of homemade cooking, offering a delicious and healthy twist on a classic fall favorite. They're quick dinner ideas for a cozy night in, perfect for impressing guests or simply enjoying a little slice of autumn happiness.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup heavy cream
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinking during baking.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
- Press into tart tins: Gently press the dough circles into mini muffin tins or tart pans. Prick the bottom of each crust with a fork.
- Blind bake (optional): For a crispier crust, you can blind bake it. Line the crusts with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for another 2-3 minutes.
Making the Pumpkin Filling:
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Add eggs and cream: Whisk in the eggs and heavy cream until well combined.
- Fill the crusts: Pour the pumpkin filling into the prepared tart shells, filling each about ¾ full.
- Bake: Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. The center should still be slightly jiggly.
- Cool: Let the tarts cool completely in the tins before serving.
Tips and Variations:
- For a richer crust: Use a combination of butter and shortening.
- Add a crunchy topping: Sprinkle chopped pecans or walnuts over the filling before baking.
- Spice it up: Add a pinch of cayenne pepper for a subtle kick.
- Make it vegan: Substitute the butter with vegan butter, the eggs with flax eggs, and the heavy cream with plant-based cream.
- Prep ahead: The crust can be made a day in advance and stored in the refrigerator.
Nutritional Information (per tart, approximate):
Calories: 250-300 Fat: 15-20g Protein: 4-5g Carbohydrates: 30-35g Fiber: 2-3g
These pumpkin pie tarts are a delicious and easy dessert that’s perfect for any occasion. They’re healthy enough for a weekday treat and impressive enough for a special gathering. Enjoy!